Chocolate Beetroot Brownie

Vegan | All Natural | Raw Makes 16 squares

Ingredients

Chocolate Beetroot Brownie from Bioflex Nutrition
  • 2 scoops (60g) Bioflex Nutrition BioLife in Chocolate
  • 1 beetroot
  • 1 carrot
  • 1/4 cup cacao butter - melted
  • 1/2 cup no added sugar maple syrup
  • 1 cup almonds
  • 1 cup desiccated coconut
  • 1/3 cup currants
  • 1/2 cup cocoa powder
  • 1 tablespoon psyllium husk
  • 1 tablespoon coconut sugar
  • Pinch of salt

Directions

  1. Line a standard 8 x 8 inch tin with baking paper.
  2. Grate the carrot and beetroot in a food processor.
  3. Add almonds and coconut and blend until well combined.
  4. Add all other ingredients and blend well.
  5. Stir by hand in necessary.
  6. Press mixture evenly in tin.
  7. Place in the fridge for approximately one hour before slicing with a hot, sharp knife.
  8. Add optional toppings. We used chocolate drizzle, coconut and blueberries.

Nutritional Information

Per serve / Per 100g

Energy (kJ): 1550/4430 | Protein (g): 3.2/9.1 | Fat (g): 6.3/18 | Saturated Fat (g): 4.1/11.7 | Carbohydrates (g): 5.1/14.7 | Sugar (g): 3.9/11.2 | Sodium (mg): 38/108